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No one who has had Pavlova would suggest it is a breakfast item.  It is, unquestionably a delightful dessert.  But, when we had an Australian guest a few years back who was having a birthday, Bev baked her first ever Breakfast Pavlova, stuck a candle in it and we sang Happy Birthday. Now if you're staying with us and there's an Australian guest down the hall, whisper to Bev it is his or her birthday.  See what happens!

Makes 8 servings

(in all recipes C = cup, T = Tablespoon, t = Teaspoon)

3 egg whites
¼ t cream of tartar
½ t vanilla
3/4 C sugar
1 C chilled whipping cream
2 T sugar
3 kiwis peeled and sliced (not the New Zealand citizens, the fruit!)

Heat oven to 225°F. Line bottom of 8 or 9 inch round layer pan, x 1.5 inches, with brown paper.

Beat egg whites and cream of tartar until foamy; add vanilla. Beat in sugar, 1 T at a time; continue beating until stiff and glossy.

Spread in pan.

Bake 1.5 hours. Turn off oven; leave meringue in oven with door closed for 1 hour.

Finish cooling meringue at room temperature

Loosen edge of layer with knife; hit pan sharply on table to remove meringue. Invert onto place (Meringue will be crumbly on bottom and around edge). Remove paper.

Beat whipping cream and 2 T sugar in chilled bowl until stiff. Frost side and top of meringue, building up edge slightly. Arrange kiwi slices on top. Cut into wedges to serve and stand back for the 'ooohs' and 'aaahs'!.

Other fruits work well too, or in tandem with the kiwis:  strawberries, blueberries, rasberries or blackberries.